Once all the balls are rolled, I place them on a parchment-lined baking sheet and gently press each one with a fork. The fork marks not only create that charming old-fashioned look but also help the mints dry evenly. Finally, I pop the tray into the refrigerator for at least an hour. The chilling step is crucial—it firms the mints and gives them that melt-in-your-mouth texture. After they’re chilled, they’re ready to serve, gift, or store.
Pro Tips for Best Results
I tested this recipe multiple ways, and one thing I learned quickly is that powdered sugar brands matter more than you’d think. Some are finer than others, and the finer the sugar, the smoother the mints. If your powdered sugar is clumpy, always sift it first; it makes a huge difference in texture. I also learned that room temperature cream cheese is non-negotiable—cold cream cheese makes the dough lumpy, no matter how long you mix it.
Another helpful tip is to start with less mint extract and add more gradually. Mint can overpower quickly, and there’s no recovering from adding too much. I’ve made that mistake before, and the mints tasted like toothpaste instead of candy. Start small, taste, then adjust. Also, be careful with liquid food coloring. A few drops go a long way, and too much can make the dough runny, causing the mints to lose their shape.
I’ve tried forming these mints using small silicone molds, and they turned out adorable. If you want perfect shapes—like hearts, stars, or flowers—silicone molds work wonderfully. Just press small pieces of dough firmly into the molds, pop them out, and chill them. For a softer, creamier mint, add one or two extra teaspoons of heavy cream. For a firmer mint that holds shape better, reduce the cream or leave it out entirely.
Lastly, if you want ultra-smooth, glossy mints, wash your hands frequently during rolling. Powdered sugar builds up on your hands and can make the surface of the mints look rough or dusty. Clean hands keep the dough silky and the finished mints looking flawless.
Common Mistakes to Avoid
I made the mistake of adding too much liquid once, thinking I needed more heavy cream than I actually did. The dough quickly turned sticky and nearly unusable, so now I’m much more conservative with liquids. If your dough becomes too soft, you can always add more powdered sugar, but it’s better to start with the least amount of cream possible.
Another mistake is using cold cream cheese. If the cream cheese isn’t fully softened, it will leave tiny lumps throughout the dough that you’ll never completely blend out. These lumps don’t ruin the flavor, but they make the mints look uneven and grainy. Taking the extra time to soften ingredients properly makes a world of difference. I’ve also seen people overmix the dough, which can make the mints tough instead of smooth and tender.
Avoid shaping the mints too large. They’re meant to be bite-size, and making them too big can cause them to dry unevenly or become overly sweet in a single bite. Smaller mints set faster and have the perfect melt-on-the-tongue texture. Overusing the mint extract is another error I strongly caution against. Even though the aroma is tempting, a little goes a very long way.(See the next page below to continue…)